Serves 10-12 people (make a big batch or reduce by half)
30 - 1/2 oz cooked meatballs*
1 T dried oregano*
2 tsp fresh ground pepper*
2 tsp roasted granulated garlic*
1 tsp whole fennel seed, crushed*
1/4 tsp controne hot red pepper*
3 T good EVOO*
1 medium onion, chopped
2 large potatoes, cubed
1 package dried porcini mushrooms*
1/4 c balsamic vinegar*
3 boxes Pomi chopped tomatoes*
10 c water
2 tsp beef soup base
2 T dried basil*
* Available at ATI
Measure all of the spices (except the basil) into a bowl and set aside. Heat the olive oil in a large soup pot and add the onion and potatoes. Cook over medium heat until soft and lightly brown. Toss in the spices you set aside and let cook for 15 seconds. Pour in the vinegar and mix. Add the tomatoes, dried mushrooms (lightly crush in hands), water, beef soup base and cooked meatballs. Simmer for 30 minutes. Add the basil in the last 5 minutes. Serve in a warm bowl with a piece of rustic bread.
